Further to my last post on Canadian Thanksgiving, I thought I would write a quick one on pumpkin bars and the fact that making them (and anything else requiring pumpkin puree) this year might pose a challenge!!
You see, canned pumpkins, the main ingredient in the bars, are made from ‘pie’ or ‘sugar’ pumpkins. Pie pumpkins are the smaller, denser, darker version of the larger, thin-walled pumpkins we use for carving jack-o-lanterns at Halloween. These pie pumpkins are made into puree and canned in the fall and are available all year – technically.
This fall, pie pumpkins are in short supply due to the heavy rains this summer in the Midwestern United States where most of the pies are grown. The problem is serious enough to cause some concern for Americans as they plan their upcoming Thanksgiving dinner menu which undoubtedly will include some variation of pumpkin in several dishes.
According to Bloomberg News, Libby’s, the largest producer of pumpkins, says they have enough product to make 45 million 8 inch pies, which is half of what they normally produce. They think this is enough to get through Thanksgiving but, after that, there could be a shortage that will have to wait until next year’s harvest to be satisfied. Continue reading
On busy school nights, I admit that preparing supper can be a challenge. I am always looking for short cuts and neat ways to shave time off my food prep and clean up. There is a fancy grocery store in my area and, after school, we go in to buy some fresh bread for dinner. Often, there are tasting tables. In particular, there is a tasting table for oils and vinegars. And, my kids and I cannot stay away. 
